Microbial and Sensory Evaluate of Local Minced Chickens Preserved in Polyethylene Bags Processed With Alcohol clove Extract

• Published in: Tikrit Journal for Agricultural Sciences
• Main Authors: Shahad Khalid Hameed ALjanabi, Alyaa S. Al-Hafud, Maysaloon W. Ibraheem
• Format: Article
• Language: English
• Published: Tikrit University 2021-06-01
• Subjects: Alcoholic clove extract; Minced chicken meat; Microbial contamination
• Online Access: https://tjas.org/index.php/tjas/article/view/93

This study was aimed to microbial evaluating and some sensory characteristics of local hens minced meat reserved in polyethylene bags treated with alcoholic clove extract. the experiment include chilled storing of hens meat on 4⁰ C for 10 days The study contained three different treatments: first one was control the second (B1) alcoholic clove extract 1000mg/ml, the third (B2) alcoholic clove extract 1250 mg/ml. minced hens meat was kept in the treated bags and cooling for (0, 5, 10) days then we made some microbial and sensory tests the results were: 1- Treatment three (B2) conducted low percentage in aerobic bacteria and colon bacteria compared with the control. 2- Treatment two and three (B1) (B2) conducted noticed improvement in the sensory evaluation specially in flavor and juiciness in different storage periods. 3- Treatment three (B2) contributed in extend of shelf-life of preserved meat compared with control. From the foregoing we could conclude that preserve the meat in bags treated with alcoholic clove extract can make high improvement and low the microbial percentage and also can improve the sensory characteristics in chilled hens meat on 4 ⁰C.